Most Italian desserts are purchased from the local pastry shop, but some are habitually baked at home, and each region has one or two that are its specialty. Ciambella is my native Romagna's traditional home-baked cake, and as with other home-nurtured traditions, every household has its own version. Some use anise along with, or in place of, the lemon peel; others add white wine to the batter. Each is as "authentic" as the next. The one below is the recipe my grandmother used and like all tastes one grows up with, it is the one I like best.
